If you’re looking for a hearty and comforting dish that’s packed with flavor, look no further than my Creamy Chicken Meatballs with Mushrooms recipe. My kids are obsessed! This dish is perfect for easy weeknight dinners or when you want to impress guests with a homemade meal that feels special. The combination of juicy chicken meatballs, a luscious sauce, and tender mushrooms creates a meal that will have everyone coming back for seconds.
Why You’ll Love This Dish
Creamy Mushroom Sauce: The sauce is rich, creamy, and full of savory flavors that pair perfectly with the meatballs.
Juicy Meatballs: Made with a mix of ground chicken and chicken sausage, these meatballs are tender and flavorful.
Versatile Meal: Serve these meatballs over egg noodles, mashed potatoes, or your favorite pasta for a complete meal.
Make Ahead: You can prepare the meatballs ahead of time and freeze them, making it an ideal dish for busy weeknights.
Creamy Chicken Meatballs & Mushrooms Video
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Ingredients
Full recipe, photos, and instructions in the recipe card at end of post
Meatballs
- 1 lb ground chicken
- 1 lb hot Italian chicken sausage
- 2 slices white bread (crust cut off)
- ⅓ cup milk
- 1 egg
- ½ onion, grated
- 1 tsp oregano
- 1 tsp garlic powder
- ¼ cup parmesan cheese
- ¼ tsp black pepper
- 2 tsp soy sauce
Sauce
- 4 tbsp butter
- 4 tbsp flour
- 2 garlic cloves, minced
- 1.5 cups beef broth
- ½ cup heavy cream
- 6 oz sliced cremini mushrooms
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1/4 tsp red pepper flakes
- 1 tsp Dijon mustard
- Chopped chives for garnish
Instructions
Full recipe, photos, and instructions in the recipe card at end of post
Prepare the Meatballs:
- In a large bowl, add the milk to the bread and mix until softened. Mix the egg in.
- Add the ground chicken, hot Italian chicken sausage, grated onion, oregano, garlic powder, parmesan cheese, black pepper, and soy sauce to the bowl. Mix until just combined.
- Form the mixture into medium meatballs. I like to use a large soup spoon but I do prefer larger meatballs so you can make them to your preference. It helps to form the meatballs if your hands are cold and wet. I like to keep a bowl with iced water near me while making the meatballs. Place them on a lightly greased baking sheet lined with parchment paper or aluminum.
- Broil for 10-15 minutes, (depending on your oven)flipping midway, until the meatballs are golden brown.
Make the Sauce:
- While the meatballs are baking, melt the butter in a large skillet over medium heat.
- Add the garlic and sauté for one minute. Turn the heat to medium and add the flour, whisking continuously to create a roux. Cook for a couple of minutes until the roux is golden.
- Gradually whisk in the beef broth, ensuring no lumps form. Bring the mixture to a simmer. Add the heavy cream.
- Add the sliced mushrooms, Italian seasoning, Dijon mustard, onion powder, and red pepper flakes. Stir to combine.
- Let the sauce simmer for about 5 minutes until it thickens and the mushrooms are tender.
- Add the cooked meatballs to the sauce, tossing to coat them evenly. Simmer on medium for 4 minutes.
Serve:
- Garnish with chopped chives and serve hot over egg noodles, mashed potatoes, or your favorite pasta. Add a side of green beans or fresh parsley for a complete meal.
What to Serve with Creamy Chicken Meatballs
Pasta: Egg noodles or your favorite pasta make an excellent base for this dish.
Mashed Potatoes: Creamy mashed potatoes are perfect for soaking up the rich sauce. Try my Creamy Garlic Mashed Potatoes!
Garlic Bread: A side of garlic bread is great for mopping up the extra sauce.
Green Beans: Add a fresh, crunchy side with steamed or sautéed green beans.
Substitutions
Ground Chicken: Substitute with ground turkey, beef or pork for a different flavor profile.
Chicken Sausage: Use pork sausage or just double your ground protein of choice. Though I highly recommend the sausage since it adds such great flavor.
Beef Broth: Chicken broth or vegetable broth can be used as substitutes.
Dijon Mustard: Whole grain mustard or yellow mustard can be used instead.
Mushrooms: Cremini, shiitake, or portobello mushrooms are all excellent choice
FAQ
Can I use ground turkey instead of chicken?
Yes, ground turkey is a great substitute for ground chicken in this recipe.
Can I freeze the meatballs?
Absolutely! Once the meatballs are cooked and cooled, you can place them in a freezer bag and store them for up to 3 months. Just thaw them overnight in the fridge and reheat them in the sauce.
Can I make this dish ahead of time?
Yes, you can prepare the meatballs and sauce ahead of time. Simply store them separately and combine them when ready to serve.
What can I serve with Creamy Chicken Meatballs?
These meatballs pair beautifully with egg noodles, mashed potatoes, or rice. Add a side of steamed green beans or a fresh salad to round out the meal.
Creamy Chicken Meatballs & Mushrooms
Ingredients
Meatballs
- 1 lb ground chicken
- 1 lb hot Italian chicken sausage
- 2 slices white bread crust cut off
- ⅓ cup milk
- 1 egg
- ½ onion grated
- 1 tsp oregano
- 1 tsp garlic powder
- ¼ cup parmesan cheese
- ¼ tsp black pepper
- 2 tsp soy sauce
Sauce
- 4 tbsp butter
- 4 tbsp flour
- 2 garlic cloves minced
- 1.5 cups beef broth
- ½ cup heavy cream
- 6 oz cups sliced cremini mushrooms
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1/4 tsp red pepper flakes
- 1 tsp Dijon mustard
- Chopped chives for garnish
Instructions
Prepare the Meatballs
- In a large bowl, add the milk to the bread and mix until softened. Mix the egg in.
- Add the ground chicken, hot Italian chicken sausage, grated onion, oregano, garlic powder, parmesan cheese, black pepper, and soy sauce to the bowl. Mix until just combined.
- Form the mixture into medium meatballs. I like to use a large soup spoon but I do prefer larger meatballs so you can make them to your preference. It helps to form the meatballs if your hands are wet. I like to keep a bowl with iced water near me while making the meatballs.
- Place them on a baking sheet sprayed with oil and lined with parchment paper or aluminum.
- Broil for 10-15 minutes (depending on your oven), flipping midway , until the meatballs are golden brown.
Make the Sauce
- While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the garlic and sauté for one minute.
- Turn the heat to medium, add the flour, whisking continuously to create a roux. Cook for a couple of minutes until the roux is golden.
- Gradually whisk in the beef broth, ensuring no lumps form. Bring the mixture to a simmer. Add the heavy cream.
- Add the Italian seasoning, Dijon mustard, onion powder, and red pepper flakes. Stir to combine.
- Add the sliced mushrooms.
- Let the sauce simmer for about 5 minutes until it thickens and the mushrooms are tender.
- Add the cooked meatballs to the sauce, tossing to coat them evenly. Simmer for 5 minutes.
Serve
- Garnish with chopped chives and serve hot over egg noodles, mashed potatoes, or your favorite pasta. Add a side of green beans or fresh parsley for a complete meal.
Turned out great!